Zabaione Con Crema

6 large egg yolks

6 tablespoons sugar

6 tablespoons Marsala or Vin Santo

1 cup 35% cream

1/2 cup fresh blueberries

1) place egg yolks in a steel bowl. Mix in sugar and Marsala or Vin Santo.

2) Bring water to a boil. Lower the heat and place steel bowl over the water. Whisk the yolk mixture for 8 minutes or until it becomes light and creamy. Monitor your heat; otherwise you will end up with scrambled eggs. Set aside and let cool.

3) in another bowl, whip the cream with a hand mixer.

4) Gently fold the yolk mixture into the whipped cream with a rubber spatula and place in fridge for about 30 minutes or until ready to serve. Serve in glasses and garnish with blueberries.

Makes 4 servings.

Thai Pork with Peanut Sauce

One 2 lb boneless pork loin, trimmed of fat and cut into 4 pieces

2 large red bell peppers seeded and cut into strips 

1/3 cup prepared teriyaki sauce

2 tablespoons rice vinegar

1 teaspoon red pepper flakes

2 cloves garlic, minced

1/4 cup creamy peanut butter

For serving (optional):

1/2 cup chopped green onions (white part and some of the green)

1/4 cup chopped dry-roasted peanuts

2 limes, cut to make 8-12 wedges

1) Coat the slow cooker with nonstick cooking spray. Put the pork, bell peppers, teriyaki sauce, rice vinegar, red pepper flakes, and garlic in the cooker. Cover and cook on LOW until the pork is fork tender, 8-9 hours.

2) Remove the pork from the cooker and coarsely chop. (For picky eaters that don't like veggies, blend up the remaining liquid and peppers with an immersion blender). Add the peanut butter to the liquid in cooker; stir well to dissolve the peanut butter and mix with the liquid to make the sauce. Return the pork to the sauce and toss to coat the meat evenly.

3) Serve in shallow bowls over hot jasmine rice and sprinkle each serving with some of the green onions and peanuts. Pass the lime wedges.

Crock Pot Chili & Beans

1 1/2 cups beef broth

2 (14 1/2 oz) cans diced tomatoes

1 (8 oz) can tomato sauce

2 (7 oz) cans chopped green Chili peppers (I use only one can)

1/3 cup Chili powder (I used 1/2 the amount)

2 teaspoons unsweetened cocoa powder

1 jar chipotle chiles, chopped

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano, crumbled

1 teaspoon fennel seeds

1 teaspoon fresh ground black pepper

1 teaspoon salt

1/2 teaspoon cayenne pepper

1-2 tablespoons sugar

4 (15 oz) cans pinto or kidney beans (I used only 2 cans)

1-3 tablespoons olive oil

2 cloves garlic, minced

1 yellow onion chopped

1 red bell pepper, chopped

2 lbs beef stew meat, cut into small cubes ( or use minced meat instead)

1/4 cup all purpose flour

1) put first 13 ingredients in crock pot with 1 tablespoon of the sugar, mix well, add the beans.

2) Turn crock pot on low.

3) Heat some olive oil in a large skillet. Sauté garlic, onions and green peppers for 4-5 minutes. Add to crock pot.

4) Dredge the beef in the flour and brown in skillet (add more oil if necessary).

5) Add to crock pot and stir well.

6) Cook for 8-10 hours

7) taste check; for acidity if necessary add more sugar. Check if there's enough salt.

Lina's Sausage Won Ton Appetizers

1 package won ton wrappers

9-10 Italian Sausages, casings off

1 pepper (red or yellow), chopped or cubed in small pieces (if using a food processor, squeeze out all excess juice)

Old Cracker Barrel cheese block (250 gr), grated

1 bottle ranch dressing (or more)

Defrost won ton wrappers. Lightly press wrappers onto the bottom and up the sides of greased miniature muffin cups. Bake at 350 degrees for 6 minutes. Let stand for about 5 minutes.

In a large pan, cook sausage on medium heat until no longer pink. Drain. Put aside in a bowl. Break up the meat while cooking or with your hands when it has cooled. Add peppers, grated cheese and 1 bottle of ranch dressing. Mix well. Pack in about a heaping Tablespoon of the sausage mixture or more into the won ton cup. Put back into the oven for about 6-7 minutes

Optional: top with grated cheese before putting in the oven.